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Strawberry Trifle

I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. —Norma Steiner, Monroe, Wisconsin
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings

Ingredients

  • 1 cup cold whole milk
  • 1 cup sour cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon grated orange zest
  • 2 cups heavy whipping cream, whipped
  • 8 cups cubed angel food cake
  • 4 cups sliced fresh strawberries

Directions

  • In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
  • Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

Test Kitchen Tips
  • To avoid squishing light-as-air angel food cake, freeze it overnight, then cut it with a serrated knife, using a back-and-forth motion.
  • One tablespoon orange liqueur in the sour cream mixture adds a special touch.
  • Nutrition Facts
    1 serving: 376 calories, 23g fat (14g saturated fat), 62mg cholesterol, 360mg sodium, 38g carbohydrate (30g sugars, 2g fiber), 6g protein.